Title: Boiled corn pudding
Categories: Oatmeal, Puddings &, Sent to tnt
Yield: 1 Servings
4 c Chicken or fish broth
2 tb Butter
1 c Oatmeal
1/2 c All-purpose flour
2 tb Baking powder
1 tb Sugar
1 ts Salt
1 cn Corn niblets or lye corn
1 Egg
Milk
Bring the chicken or fish broth to boil with the butter. Stir
together the cornmeal, flour, baking powder, sugar and salt.
Stir together the undrained corn niblets or lye corn, egg and milk.
Add all at once to the flour mixture. Mix well. Pour by spoonfuls
into the boiling broth. Lower the heat. Cover and simmer 15 to 18
minutes. Uncover and serve the thick pudding to replace potatoes.
NOTES : A fish head stock is equally as good as a chicken broth. A
surprising recipe I learned from a Manitoba Indian. We eat it as a
lunch with green salad or coleslaw or as a vegetable with roast pork
or goose. Lei's Note: I believe lye corn is called hominy in USA.
Recipe